Questions 101-200 Flashcards
Which additive improves crispness in vegetables?
a- BHA
c- BHT
c- calcium
d- pectin
c- calcium
If implementing a program costs $3 for each patient and return is $6 per patient, the cost/benefit ratio is:
a- 1:2
b- 2:1
c- 1:1
d- 3:1
a- 1:2
The proper portion size of a dessert item is 1/3 cup. Which scoop should you use?
a- #12
b- #8
c- #16
d- #10
a- #12 (1/3 cup = 1/12th quart)
The human relations theory of management stresses:
a- task, structure, authority
b- employee needs
c- direct control by management
d- management needs
b- employee needs
What is the lowest acceptable holding temp while serving?
a- 120F
b- 140F
c- 160F
d- 180F
b- 140F (135 is lowest)
Which of the following would be used to analyze trayline accuracy?
a- Gantt chart
b- Process control chart
c- Cause and effect diagram
d- Break even analysis
b- Process control chart
Equipment purchases depend on:
a- the budget
b- what cooks want
c- menu
d- type of facility
c- menu
Quality standards for fruits assure you of:
a- wholesomeness
b- specifications of minimum quality characteristics
c- safety from pesticides and residues
d- good taste
b- specifications of minimum quality characteristics
Productivity is measured by:
a- number of portions served per hour
b- number of employees working each day
c- number of food deliveries
d- inventory
a- number of portions served per hour
What is a formal study to verify that documentation and processes have been followed?
a- audit
b- quality assurance program
c- verification study
d- statistical analysis
a- audit
Unions usually advance employees based on:
a- age
b- skill
c- merit
d- seniority
d- seniority
A hospital administrator would be most concerned with:
a- increase in number of elderly admissions
b- increasing growth of outpatient services
c- increase in patient length of stay
d- increase in diabetic admissions
c- increase in patient length of stay
Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook?
a- cool the sauce and store in a deep pan
b- store the sauce in a shallow pan in the refrigerator
c- store the sauce in a deep pan in the refrigerator quickly
d- cool completely on the counter, then refrigerate
b- store the sauce in a shallow pan in the refrigerator
Theory Z is based on the following premise:
a- workers accept responsibility
b- self-direction and control and emphasized
c- task, structure, and authority
d- mutual worker-employee loyalty
d- mutual worker-employee loyalty
Which group is responsible for nutrition labeling?
a- USDA
b- US Dept of Commerce
c- FDA
d- UPI
c- FDA
Freezing will:
a- inhibit bacterial growth
b- destroy toxins
c- destroy bacteria
d- destroy enzymes
a- inhibit bacterial growth
What method is used when you log in and out movement from the storeroom?
a- perpetual inventory
b- mini mix inventory
c- physical inventory
d- stage three inventory
a- perpetual inventory
Which job would you not give to a Consultant Dietitian?
a- planning future goals
b- writing policies and procedures
c- providing staff in-service
d- supervision of dietary employees
d- supervision of dietary employees
Before adding new menu items:
a- give samples to a few patients and ask for comments
b- ask patients in writing if they would like the new items
c- have your managers decide which ones to offer
d- ask for employee comments on new suggestions
a- give samples to a few patients and ask for comments
The major function of management is:
a- forecasting
b- actuating
c- planning
d- organizing
c- planning
Previously cooked hazardous food must be reheated to an internal temp of 165F for fifteen seconds within:
a- 1 hour
b- 2 hours
c- 4 hours
d- 30 minutes
b- 2 hours (remember this)
The Ouchi Z Theory management theory states that:
a- decision making is a centralized function
b- committed employees can exercise self control
c- employee potential is only partially utilized
d- employee involvement is key to productivity
d- employee involvement is key to productivity
A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June, July. How would they forecast the need for September?
a- add August and delete April
b- add August
c- Add August and delete July
d- look at last years September production tally
a- add August and delete April
An employee voted in by the union who works to settle grievances while on paid time is the:
a- mediator
b- arbitrator
c- conciliator
d- shop steward
d- shop steward
Which law sets the Minimum Wage?
a- Fair Labor Standards Act
b- National Labor Relations Act
c- Equal Opportunity Act
d- Labor Management Act
a- Fair Labor Standards Act
The span of control refers to the number of:
a- supervisors
b- PT employees
c- employees under direction of one person
d- staff positions
c- employees under direction of one person
The line type of organizational chart shows:
a- a direct flow of authority from top to bottom
b- authority flows from side to side
c- all advisory positions
d- informal relationships
a- a direct flow of authority from top to bottom
The employee turnover rate refers to:
a- total replacement employees divided by average workforce
b- % of turnover rate divided by number of replacements
c- employees terminated and replaced divided by total positions
d- total positions divided by number of PT employees
c- employees terminated and replaced divided by total positions
Which is the best way to maximize meat storage?
a- cut meat into small pieces
b- store in oxygen in packages
c- vacuum packed in oxygen impermeable film
d- pack it in oxygen permeable film
c- vacuum packed in oxygen impermeable film
Adulterated food is regulated by:
a- HHS
b- FDA under Food Drug Cosmetic Act
c- Dept of Commerce
d- USDA
b- FDA under Food Drug Cosmetic Act
An employee evaluation should be given:
a- in a quiet place with privacy
b- in Diet Office
c- at end of day
d- at beginning of day
a- in a quiet place with privacy
A viscosimeter measures:
a- temperature
b- pH
c- stability
d- consistency
d- consistency
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes?
a- 3
b- 3.5
c- 4
d- 4.5
d- 4.5 (400/90)
How do you convince administration that a former nutrition program should be reinstated?
a- show that 95% of patients enjoyed it
b- show that 85% of those who attended came to all sessions
c- show that 75% of those who attended had fewer hospital stays
d- show that only 10% felt it was not worthwhile
c- show that 75% of those who attended had fewer hospital stays
Costs which are proportionately responsive to changes in volume are:
a- variable
b- sink
c- hidden
d- fixed
a- variable
The width of a main kitchen aisle should be:
a- 24’
b- 36’
c- 48’
d- 60’
d- 60’
Why are mono and diglycerides added to the shortening used in cakes?
a- increase spreadability
b- thickeners
c- emulsifiers
d- coloring agents
c- emulsifiers
How wide should an aisle be for two people with a mobile cart to move through?
a- 40’
b- 50’
c- 60’
d- 72’
b- 50’
Which process results in creative, prioritized decision making?
a- focus group
b- Delphi technique
c- nominal group technique
d- operational analysis
c- nominal group technique
If you are working on a cost benefit analysis you would:
a- record number of patient complaints
b- record number of hours the dietitian spent providing education
c- record number of patients who were satisfied with education provided
d- keep record of all who failed to attend
b- record number of hours the dietitian spent providing education
DRG;s allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive:
a- 1200
b- 800
c- 2000
d- 1600
d- 1600
If there is an increase in input and output, productivity will:
a- increase
b- remain constant
c- decrease
d- modulate
b- remain constant
The food service supervisor should carefully monitor a cook-chill production because of concerns about:
a- work simplification techniques
b- food safety
c- portion control
d- product acceptability
b- food safety
Management by objectives refers to a management process which employs:
a- periodic, preplanned, broad objectives
b- precise, measurable objectives
c- determination of goals by department superiors
d- objectives of instruction set by top management
b- precise, measurable objectives
A useful application of counting FTE is in planning:
a- the menu
b- type of service
c- kitchen layout
d- budget for wages
d- budget for wages
The report presenting financial conditions of an organization as of a particular date is:
a- budget
b- balance sheet
c- income statement
d- funds flow sheet
b- balance sheet
The maximum number of calories per serving in a product labeled low calorie is:
a- 20
b- 40
c- 60
d- 80
b- 40
Five pounds of pressure creates a temperature that is ______ the boiling point of water.
a- less than
b- greater than
c- equal to
d- twice
b- greater than
What is the chemical composition of a class ABC fire extinguisher?
a- water under pressure
b- carbon dioxide under pressure
c- carbon monoxide under pressure
d- dry inert chemicals under pressure
d- dry inert chemicals under pressure
When cleaning _______, use chlorine or quaternary ammonia.
a- laundry
b- countertops
c- oven
d- floor
b- countertops
Underwriters Laboratory does which of the following?
a- inspects facilities for safety
b- inspects facilities for cleanliness
c- checks safety of electrical equipment
d- inspects gas equipment
c- checks safety of electrical equipment
Propionate is used in foods to:
a- enhance flavor
b- increase shelf life by inhibiting mold
c- thicken
d- retain color
b- increase shelf life by inhibiting mold
A supervising dietitian who wishes to delegate specific responsibilities should first:
a- organize a task force
b- check production schedule
c- establish expected outcomes
d- establish expected time frames to accomplish tasks
c- establish expected outcomes
Which of the following would add bulk to frozen yogurt?
a- microcystalline cellulose
b- monoglycerides
c- carob gum
d- carrageenan
a- microcystalline cellulose
Which of these work center designs discourages through traffic?
a- U shaped
b- back to back parallel
c- straight line
d- square
a- U shaped
When trying to cut down on the number of employees on a tray assembly line, evaluate the:
a- number of work stations
b- amount of idle time
c- line speed
d- capacity
a- number of work stations
The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to:
a- sit and reach
b- stand and reach
c- use two hands
d- use zigzag motions
c- use two hands
To reduce the budget, first look at:
a- menu costs
b- fixed costs
c- variable costs
d- semi variable costs
c- variable costs
The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that:
a- outside corners are bull nosed
b- surfaces do not have open seams or cracks
c- equipment services do not have sharp edges
d- bolts are securely fastened
b- surfaces do not have open seams or cracks
The cleanliness of on-line steam is not an issue when purchasing a:
a- convection steamer
b- combination oven
c- steam jacketed kettle
d- compartment steamer
c- steam jacketed kettle
You are preparing a dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task?
a- convection oven and tilting braising pan
b- deck ovens and pressure steamers
c- microwave and trunion kettle
d- rotary oven and steamer
b- deck ovens and pressure steamers
Meat loaf has been left out for 5 hours. Should you serve it?
a- yes
b- yes because bacteria was destroyed during the heating process
c- no because of botulism risk
d- no because of staphylococcus risk
d- no because of staphylococcus risk
Which would be the best tool for rating foods in a pediatric hospital?
a- triangle test
b- paired comparison test
c- facial hedonic scale
d- paired preference test
c- facial hedonic scale
In interstate shipping of shellfish, it is monitored by:
a- USDA
b- HHS
c- FDA
d- FTC
c- FDA
Where should a Class B fire extinguisher be placed?
a- near the range
b- near the dishmachine
c- near the freezer
d- near the refrigerator
a- near the range
On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?
a- speak with Director of Nursing
b- discuss it at a discharge planning meeting
c- confer with the Nurse’s Aide responsible
d- assign your diet aide to help feed the patient
a- speak with Director of Nursing
The kitchen floor will be changed. What do you recommend?
a- asphalt tiles
b- terrazzo
c- concrete blocks
d- clay tiles
d- clay tiles
How many minutes are needed to sanitize dishes when washing by hand using chlorine?
a- 1
b- 2
c- 3
d- 4
a- 1
What law guarantees workers the right to organize and join labor unions?
a- Taft Hartley
b- Equal Employment act
c- Labor Management Relations Act
d- National Labor Relations Act
d- National Labor Relations Act
What is the major reason for installing automated equipment?
a- easier to use
b- rising labor costs
c- easier to clean
d- greater flexibility
b- rising labor costs
The primary reason for portion control in food service is:
a- cost control
b- standardize serving sizes
c- customer satisfaction
d- weight reduction diets
a- cost control (think any food service not just hospital)
You teach food service workers about pot washing temperatures. How do you know if the workers follow the rules?
a- ask them to repeat the rules
b- test water temp at intervals
c- ask them to write down guidelines
d- check to see if pots are clean
b- test water temp at intervals
In order to influence a legislator one day before a vote, the Dietitian should:
a- visit the legislative aide
b- write a letter to the legislator
c- send a postcard to the legislator
d- call the legislator
d- call the legislator
The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The 2nd six months will have an occupancy rate of 60%. What would the food cost budget be for the 2nd six months?
Food Cost - 30,000
Labor Cost - 25,000
Operating Cost - 24,000
a- 20000
b- 22500
c- 30000
d- 32000
b- 22500
A press conference announcing your new business is:
a- advertising
b- networking
c- media promotion
d- personal selling
c- media promotion
If you increase the size of the kitchen, what effect will there be on worker efficiency?
a- increase
b- decrease
c- no change
d- depends on the menu
b- decrease
A substitute is legally differentiated from another food by:
a- nutrient content
b- calorie content
c- fat content
d- color
a- nutrient content
The use of a sugar substitute is regulated by:
a- NIH
b- FDA
c- WHO
d- FTC
b- FDA
Which is a good method of food handling?
a- sanitize raw food before prep
b- defrost frozen food in the refrigerator
c- refrigerate raw food at 48F
d- thaw frozen food quickly under running hot water
b- defrost frozen food in the refrigerator
Appearance, taste, and texture are considered:
a- quantity control
b- safety control
c- quality control
d- production control
c- quality control
You are involved in planning a prospectus. This is:
a- measuring the size of all food service equipment
b- a planning guide for a kitchen
c- how to arrange the dairy box
d- how to document nutrition care
b- a planning guide for a kitchen
When does a breakeven point increase?
a- when sales decrease
b- when profits decrease
c- when profits increase
d- when costs increase
d- when costs increase
A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why?
a- decreased unity among managers
b- excessive span of control
c- decreased unity of control
d- excessive unity of command
b- excessive span of control
What is the most important reason for a microwave oven in food service?
a- saves energy
b- saves money
c- saves time
d- saves cleanup
c- saves time
If you purchase an oven for $10000, it is expected to last for 10 years, after which it can be sold for $3000. What is the depreciation cost each year?
a- 2000
b- 1500
c- 700
d- 500
c- 700
What is not found in a standardized recipe?
a- seasonings to be included
b- time and temp of cooking
c- mixing bowls, measuring spoons
d- amounts of ingredients
c- mixing bowls, measuring spoons
In dry storage, the humidity should be:
a- 20-30%
b- 30-40%
c- 40-50%
d- 50-60%
d- 50-60%
How many FTE are in this operation?
Dietitian and Nurse - 40 hours / week each
Doctor - 30 hours / week
Diet Aide and Secretary - 20 hours / week each
Clerk - 10 hours / week
a- 2
b- 4
c- 6
d- 8
b- 4
HACCP standards would be similar for which of the following foods?
a- canned and frozen corn
b- fresh and frozen chicken
c- fresh beef and frozen chicken
d- frozen beef and corn
d- frozen beef and corn
The final step in a union dispute is:
a- arbitration
b- mediation
c- injunction
d- check off
a- arbitration
A decision to feed patients in their rooms rather than the cafeteria is based on:
a- institutions philosophy
b- equipment in kitchen
c- labor available
d- federal regulations
a- institutions philosophy
The dishwasher temps are as follows:
pre wash 140F, wash 150F, rinse 200F. You should:
a- turn up rinse temp
b- turn down pre wash temp
c- turn down rinse temp
d- do nothing, theyre fine
c- turn down rinse temp (can be as low as 140F)
To find out about the new regulations by the FDA you would check:
a- congressional record
b- federal register
c- current newspaper
d- congressional index
b- federal register
At what temp should coffee and items such as thin soups be held for serving?
a- 140-160F
b- 180-190F
c- 200-212F
d- over 212F
b- 180-190F
Forty fish entrees cost $2.00 per serving. Total fish sales are $240.00. What was food cost percentage?
a- 25%
b- 33%
c- 50%
d- 60%
b- 33%
Which system is not labor efficient?
a- conventional
b- vending
c- cafeteria
d- assembly serve
a- conventional
Methylene is added to some types of coffee to:
a- retain flavor
b- retain color
c- decaffeinate
d- destroy bacteria
c- decaffeinate
During an interview, which of the following can you ask?
a- do you have a car?
b- how will you get to work?
c- can you get to work on time without a problem?
d- do you own a car?
c- can you get to work on time without a problem?
Quality control is:
a- outcome or output oriented
b- measure of quality care provided
c- patient care oriented
d- proactive - focuses on prevention of errors in food service
d- proactive - focuses on prevention of errors in food service
Quality assurance is:
a- a measurement of the quality of care provided
b- food service oriented
c- control of distribution and service of food
d- control of the budget
a- a measurement of the quality of care provided
